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Champagne
From Consult me, 1902
Serves 20
Cider will resemble champagne if you add a teaspoonful of carbonate of soda, 2 teaspoonfuls of fine sugar, and a tablespoonful of brandy in a tumbler, then fill it up with sharp cider.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2358Calories
6 gProtein
614 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories2358 kcal
Protein6.1 g
Carbohydrates614 g
Fiber8.2 g
Sugars590 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium104 mg
Potassium1388 mg
Calcium169 mg
Iron3.6 mg
Magnesium84 mg
Phosphorus179 mg
Zinc0.7 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate9.5 mcg
Choline21 mg
Caffeine0 mg
Water1734 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 140. The excerpt below is the record exactly as published.
CHAMPAGNE. — Raisins, 8 lbs. sugar, 20 lbs. ; water, 9 or 10 gallons ; citric acid, t 07. ; honey 1 lb.
Cook this with the app: pantry check, scaling, and the assistant.